Image of Daikon Radish

Daikon is a very large, mild flavored radish from East Asia. It has several varieties and may be called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli.

Scientific Binomial Name: Raphanus sativus

SELECTION INFORMATION
Usage

Eaten raw, cooking, stir-fry, diced, sliced or slivered in relishes and salads.

Selection

Also known as Japanese or Oriental radish, Lo Pak and loh baak, diakon tends to be sweet and juicy, but some varieties will be slightly hotter than the traditional radish.

Good quality diakon is bright white and firm. You may find it in any size (some get huge) or cut into pieces.

Avoid

Avoid product that is soft or has wrinkled skin, has brown marks or a green tint.

Storage

Always store in the refrigerator.

To prolong shelf live, soak in warm water for 2-3 minutes before refrigerating.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Tips & Trivia
  • Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

    Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.

    This member of the mustard family comes in a variety of different colors (mostly variations of reds, whites and blacks), sizes (up to 100 pounds each) and shapes (as long as three feet).

    Despite being known most commonly by its Japanese name, Daikon originated in continental Asia rather than Japan.

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